Ingredients
- 1 small eggplant
- 1 medium ear sweet corn
- 1 small onion finely chopped
- 1 small tomato chopped
- 4-1/2 tsp canola oil
- 2 tbsp fresh parsley minced
- 1/2 tsp salt
- 1/4 tsp basil
- 1/2 cup water
- 1/3 cup shredded cheese
Servings: servings
Units:
Instructions
- Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob.
- In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish.
- Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Yield: 2 servings.
Recipe Notes
Recipe adapted from Taste of Home.
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